CN111631385A - Curcumin-loaded Pickering emulsion and preparation method thereof - Google Patents
Curcumin-loaded Pickering emulsion and preparation method thereof Download PDFInfo
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- VFLDPWHFBUODDF-FCXRPNKRSA-N curcumin Chemical compound C1=C(O)C(OC)=CC(\C=C\C(=O)CC(=O)\C=C\C=2C=C(OC)C(O)=CC=2)=C1 VFLDPWHFBUODDF-FCXRPNKRSA-N 0.000 title claims abstract description 112
- 235000012754 curcumin Nutrition 0.000 title claims abstract description 56
- 229940109262 curcumin Drugs 0.000 title claims abstract description 56
- 239000004148 curcumin Substances 0.000 title claims abstract description 56
- VFLDPWHFBUODDF-UHFFFAOYSA-N diferuloylmethane Natural products C1=C(O)C(OC)=CC(C=CC(=O)CC(=O)C=CC=2C=C(OC)C(O)=CC=2)=C1 VFLDPWHFBUODDF-UHFFFAOYSA-N 0.000 title claims abstract description 56
- 238000002360 preparation method Methods 0.000 title description 5
- 238000001484 Pickering emulsion method Methods 0.000 title description 2
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/04—Animal proteins
- A23J3/08—Dairy proteins
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
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- A23L5/42—Addition of dyes or pigments, e.g. in combination with optical brighteners
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Abstract
The invention discloses a method for preparing load curcumin Pickering emulsion by taking a glycosylated whey isolated protein-chitosan electrostatic compound as a stabilizer. The method comprises the following steps: glycosylating the whey protein isolate to obtain glycosylated whey protein isolate; mixing the glycosylated whey protein isolate and chitosan to prepare a glycosylated protein-chitosan compound solution; and mixing the glycosylated protein-chitosan compound solution with a curcumin solution to obtain the loaded curcumin Pickering emulsion. The Pickering emulsion droplets of the present invention exhibited good homogeneity and storage stability. The glycosylated whey protein isolate-chitosan compound forms a denser and thicker interface layer outside the oil drops loaded with active substances, so that the coalescence reaction of the emulsion drops is hindered, and the degradation of the active substances caused by influencing factors (light, heat and oxygen) is inhibited.
Description
Technical Field
The invention belongs to the technical field of food science and engineering, and mainly relates to a method for preparing a loaded curcumin Pickering emulsion by using a glycosylated whey protein isolate-chitosan electrostatic compound as a stabilizer.
Background
Proteins are high molecular and have amphiphilic structures, and therefore have unique surface activity, but their application in the food industry is limited by environmental factors, because proteins are unstable under heat or in the presence of organic solvents. The addition of polysaccharide can effectively improve the functional characteristics of protein, on one hand, the protein and polysaccharide can form protein-polysaccharide complex through electrostatic interaction, and the thickening property and the gel behavior of the complex can enhance the stability of colloid; on the other hand, the protein and the polysaccharide have Maillard reaction, and the product has good stability on pH, temperature and salt ion concentration.
Curcumin is a natural yellow pigment from turmeric, and has antiinflammatory, anticancer, antidiabetic, antiaging, and other biological activities. Curcumin is poorly water soluble and easily degradable, and thus has limited application in the food industry. The emulsion transportation system of curcumin is very concerned in the field of food science, but the stability of curcumin loaded emulsion in the market is easily influenced by the environment, emulsion aggregation and active substance degradation are caused, and the bioactivity is finally lost. Therefore, there is a need for a new emulsion for loading curcumin.
Disclosure of Invention
In order to solve the problems, the invention prepares the curcumin loaded Pickering emulsion by taking the glycosylated whey protein isolate-chitosan electrostatic compound as a stabilizer. The composite can form a compact interface layer outside oil drops, and the degradation stability of curcumin in the emulsion is obviously improved.
In order to achieve the aim, the invention provides a method for preparing curcumin loaded Pickering emulsion, which is characterized by comprising the following steps:
s1: glycosylating the whey protein isolate to obtain glycosylated whey protein isolate;
s2: mixing the glycosylated whey protein isolate and chitosan to prepare a glycosylated protein-chitosan compound solution;
s3: and mixing the glycosylated protein-chitosan compound solution with a curcumin solution to obtain the loaded curcumin Pickering emulsion.
In a preferred embodiment, in S1, the glycosylated whey protein isolate is obtained by dissolving whey protein isolate and D- (+) lactose aqueous solution in water to obtain a mixed solution of whey protein isolate and D- (+) lactose, then freeze-drying the mixed solution of whey protein isolate and D- (+) lactose into powder, and incubating for 12-24 h.
Preferably, the incubation time is 24 h.
In a preferred embodiment, in the mixed solution of whey protein isolate and D- (+) lactose, the total mass of whey protein isolate and D- (+) lactose is 5-10%.
Preferably, the mass ratio of the whey protein isolate to the D- (+) lactose is 1: 1.
in a preferred embodiment, the pH of the mixed solution of whey protein isolate and D- (+) lactose may be adjusted to 7 using, for example, sodium hydroxide.
In a preferred embodiment, the freeze-dried powder of the mixed solution of whey protein isolate and D- (+) lactose is incubated overnight in an environment with a humidity of 79% and a temperature of 70 ℃.
In a preferred embodiment, the glycosylated whey protein isolate is dissolved in water in S2, chitosan is added, and the mixture is mixed to obtain the glycosylated protein-chitosan complex solution.
Preferably, the pH of the system may be adjusted to 5 using, for example, hydrochloric acid during mixing of the glycosylated whey protein isolate with chitosan.
In a preferred embodiment, the concentration of the glycosylated whey protein isolate in the glycosylated protein-chitosan complex solution is 10 mg/mL.
Preferably, the mass ratio of the glycosylated whey protein isolate powder to chitosan is 1: 1.
In a preferred embodiment, in S3, curcumin is dissolved in a hydrophobic organic solvent to obtain a curcumin solution, and then the curcumin solution is mixed and homogenized with the glycosylated protein-chitosan complex to obtain the loaded curcumin Pickering emulsion.
Preferably, the hydrophobic organic solvent can be rapeseed oil, peanut oil, soybean oil, etc., preferably medium-chain fatty glyceride (MCT)
Preferably, the concentration of curcumin in the curcumin solution is 0.05-0.1%.
Preferably, the mass ratio of the curcumin solution to the glycosylated protein-chitosan complex solution is 7: 3.
In a preferred embodiment, the process of preparing the curcumin solution and the loaded curcumin Pickering emulsion in S3 further comprises a step of centrifugal precipitation removal respectively.
Preferably, the centrifugal rotation speed for preparing the curcumin solution is 10000-12000 rpm, and the centrifugation is carried out for 10-20 min. The centrifugal rotating speed for preparing the loaded curcumin Pickering emulsion is 7500-15000 rpm, and the time is 1-2 min.
The invention also provides a Pickering emulsion loaded with curcumin, which is prepared by the method.
The glycosylated protein-chitosan electrostatic compound has good emulsification characteristic and interface property, effectively inhibits the aggregation phenomenon among oil drops, and enables the emulsion drops to show good uniformity. The Maillard reaction improves the stability of protein, and simultaneously glycosylation changes the surface charge density of the protein, so that the electrostatic compounding of chitosan and protein is more thorough, and because the addition of chitosan increases the viscosity of the emulsion, the glycosylated whey protein-chitosan electrostatic compound forms a denser and thicker interface layer outside oil drops loaded with active substances, thereby hindering the coalescence reaction of emulsion liquid drops and inhibiting the degradation of the active substances caused by influencing factors (light, heat and oxygen).
Drawings
FIG. 1 shows the particle size distribution diagram of the glycosylated whey protein isolate-chitosan nanoparticle prepared in example 1 of the present invention.
FIG. 2 shows the particle size distribution diagram of the Pickering emulsion prepared in example 1 of the present invention.
FIG. 3 shows a laser confocal image of a Pickering emulsion prepared in example 1 of the present invention.
FIG. 4 shows a plot of apparent viscosity versus shear rate for Pickering emulsions prepared in example 1 of the present invention.
Fig. 5 shows a stability analysis graph of curcumin loaded Pickering emulsion prepared in example 1 of the present invention, where WLC-CS represents curcumin content in glycosylated whey protein isolate-chitosan stabilized emulsion and MCT represents curcumin content in free oil phase.
Detailed Description
Preferred embodiments of the present invention will be described in more detail below. While the following describes preferred embodiments of the present invention, it should be understood that the present invention may be embodied in various forms and should not be limited by the embodiments set forth herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete, and will fully convey the scope of the invention to those skilled in the art.
Example 1
The embodiment provides a method for preparing a loaded curcumin Pickering emulsion by taking a glycosylated whey isolated protein-chitosan electrostatic compound as a stabilizer, which comprises the following steps:
1) preparation of whey protein isolate glycosylation reaction product
Dissolving whey protein isolate and D- (+) lactose powder in water, thoroughly hydrating, uniformly mixing the two solutions to obtain a mixed solution of whey protein isolate and D- (+) lactose, adjusting the pH value of the mixed solution to 7, and freeze-drying to obtain protein-lactose mixed powder; placing the protein-lactose mixed powder in an environment with the humidity of 79% and the temperature of 70 ℃ for reaction for 24h to obtain glycosylated whey separated protein powder;
wherein the mass ratio of the whey protein isolate to the D- (+) lactose is 1:1, the total mass of the whey protein isolate and the D- (+) lactose is 10 percent in the mixed solution of the whey protein isolate and the D- (+) lactose
2) Preparation of glycosylated protein-chitosan complex
Dissolving the glycosylated whey protein isolate powder in water to obtain a glycosylated whey protein isolate solution, adding chitosan powder, adjusting the pH value of the solution to 5, and fully mixing to obtain the glycosylated protein-chitosan compound;
wherein the concentration of the glycosylated whey protein isolate is 1% (w/v), and the mass ratio of the glycosylated whey protein isolate powder to the chitosan is 1: 1.
FIG. 1 is a graph showing the distribution of particle size of glycated whey protein isolate-chitosan complex. It can be seen that the nano-composite prepared by the electrostatic combination of the glycosylated whey protein isolate and the chitosan has good dispersibility and uniform particle size distribution.
3) Preparation of loaded curcumin Pickering emulsion
Dissolving curcumin in an oil phase, centrifuging (12000rpm, 15min) to remove insoluble substances to obtain a curcumin solution, mixing and homogenizing the curcumin solution and the glycosylated protein-chitosan electrostatic compound solution obtained in the step 2) (12000rpm, 1min), wherein the mass ratio of the oil phase loaded with curcumin to the water phase of the glycosylated protein-chitosan compound solution is 7:3, and the high-viscosity whole curcumin loaded Pickering emulsion is obtained.
In the steps, the samples are mixed in a magnetic stirring mode, and the samples are fully dissolved and uniformly mixed.
Fig. 2 shows a particle size distribution diagram and an optical microscope image of a Pickering emulsion prepared in one embodiment of the present invention, and fig. 3 shows a laser confocal image of the Pickering emulsion. The structure and particle size distribution of the Pickering emulsion prepared by taking the glycosylated whey protein isolate-chitosan electrostatic compound as the stabilizer can be seen, the compound is uniformly adsorbed on the surface of oil drops, a compact interface layer is formed, and the emulsion has uniform particle size distribution and good stability.
FIG. 4 shows a plot of apparent viscosity versus shear rate for a Pickering emulsion versus an inverted appearance for a Pickering emulsion sample. It can be seen that the emulsion viscosity before shearing is high, the appearance is gelatinous inverted and does not flow, and the viscosity of the emulsion decreases linearly with increasing shearing speed, indicating the pseudoplastic nature of the emulsion.
Fig. 5 is a graph of stability analysis of the active substance curcumin in curcumin loaded Pickering emulsion and free oil phase. The result shows that the half-life of curcumin in the emulsion stabilized by the glycosylated whey protein isolate-chitosan is about 156h (WLC-CS) and is prolonged by 54h compared with the half-life of curcumin in the free oil phase of 102h (MCT), and the curcumin loaded Pickering emulsion prepared by taking the glycosylated whey protein isolate-chitosan electrostatic compound as the stabilizing agent has stronger protection effect on active substance curcumin and can effectively inhibit the degradation of the active substance curcumin.
Having described embodiments of the present invention, the foregoing description is intended to be exemplary, not exhaustive, and not limited to the embodiments disclosed. Any modification, equivalent replacement, improvement and the like made within the spirit and principle of the present invention shall be included in the protection scope of the present invention.
Claims (10)
1. A method for preparing a Pickering emulsion loaded with curcumin is characterized by comprising the following steps:
s1: glycosylating the whey protein isolate to obtain glycosylated whey protein isolate;
s2: mixing the glycosylated whey protein isolate and chitosan to prepare a glycosylated protein-chitosan compound solution;
s3: and mixing the glycosylated protein-chitosan compound solution with a curcumin solution to obtain the loaded curcumin Pickering emulsion.
2. The method of claim 1, wherein in S1, the glycosylated whey protein isolate is obtained by dissolving whey protein isolate and D- (+) lactose aqueous solution in water to obtain a mixed solution of whey protein isolate and D- (+) lactose, then freeze-drying the mixed solution of whey protein isolate and D- (+) lactose into powder, and incubating for 12-24 h.
3. The method according to claim 2, wherein in the mixed solution of the whey protein isolate and the D- (+) lactose, the total mass of the whey protein isolate and the D- (+) lactose is 5 to 10%, and the mass ratio of the whey protein isolate to the D- (+) lactose is 1: 1.
4. the method according to claim 2, wherein the pH of the mixed solution of whey protein isolate and D- (+) lactose is adjusted to 7.
5. The method according to claim 2, wherein the freeze-dried powder of the mixed solution of whey protein isolate and D- (+) lactose is incubated overnight in an environment having a humidity of 79% and a temperature of 70 ℃.
6. The method of claim 1, wherein the glycosylated whey protein isolate is dissolved in water at S2, chitosan is added, the pH is adjusted to 5, and the mixture is mixed to obtain the glycosylated protein-chitosan complex solution.
7. The method according to claim 6, wherein the glycosylated whey protein isolate concentration in the glycosylated protein-chitosan complex solution is 10mg/mL, and the mass ratio of the glycosylated whey protein isolate powder to chitosan is 1: 1.
8. The method as claimed in claim 1, wherein in S3, curcumin is dissolved in a hydrophobic organic solvent to obtain curcumin solution, and the curcumin solution is mixed with the glycosylated protein-chitosan complex for homogenization to obtain the curcumin loaded Pickering emulsion.
9. The method as claimed in claim 8, wherein the concentration of curcumin in the curcumin solution is 0.05-0.1%, and the mass ratio of the curcumin solution to the glycosylated protein-chitosan complex solution is 7: 3.
10. A Pickering loaded curcumin emulsion characterized by being prepared by the method of any one of claims 1 to 9.
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Cited By (6)
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| CN114259954A (en) * | 2021-12-31 | 2022-04-01 | 厦门大学 | Preparation method of chitosan-whey protein isolate gel for encapsulating beta-carotene |
| CN114586969A (en) * | 2022-04-01 | 2022-06-07 | 中国海洋大学 | Whey protein isolate-carboxymethyl chitosan oleogel and preparation method and application thereof |
| CN114652636A (en) * | 2022-03-10 | 2022-06-24 | 广东丸美生物技术股份有限公司 | Anti-wrinkle repair composition, preparation method thereof and cosmetic containing composition |
| CN115054575A (en) * | 2022-07-05 | 2022-09-16 | 河北大学 | Stable Pickering emulsion of fibrillin-chitosan loaded with resveratrol and preparation method thereof |
| CN116268368A (en) * | 2023-04-03 | 2023-06-23 | 东北农业大学 | Preparation method of curcumin Pickering emulsion loaded by soybean isolate protein-chitosan |
| CN116508990A (en) * | 2023-05-22 | 2023-08-01 | 华南理工大学 | Pickering emulsion based on badam protein isolate, and preparation method and application thereof |
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